Cake S.O.S. Isomalt Crystals 16 Ounces Bag

Cake S.O.S. Isomalt Crystals 16 Ounces Bag

• Directions for use: To prepare Isomalt for pulling and blowing, place the desired amount of Isomalt in a stainless steel pan. Heat on high heat, until the Isomalt reaches a temperature of 320° and no pearls of Isomalt remain in the mixture. Remove the mixture from the heat and allow the bubbles to subside. Add 8 gr. of water to every 1lb of Isomalt. Mix to blend together. Pour the Isomalt syrup into a silpat and proceed to work with as sugar. The mixture can be reheated several times.
• AROMA - None.
• TASTE - Sweet.
• TEXTURE - Granular.
• FUNCTIONAL PROPERTIES - Pure, sweet taste A lesser sweetness than sucrose High chemical and biochemical stability.
• Storage: Isomalt should be stored cool and dry.
• Net weight: 1-Pound Bag.

Isomalt 16 oz Improved workability; Non-hygroscopicity process; Storage stability; Clean, sweet taste; Non-cariogenicity; Low caloric value PHYSICAL PROPERTIES COLOR - White AROMA - None TASTE - Sweet TEXTURE - Granular FUNCTIONAL PROPERTIES - Pure, sweet taste A lesser sweetness than sucrose High chemical and biochemical stability Directions for use: To prepare Isomalt for pulling and blowing, place the desired amount of Isomalt in a stainless steel pan. Heat on high heat, until the Isomalt reaches a temperature of 320° and no pearls of Isomalt remain in the mixture. Remove the mixture from the heat and allow the bubbles to subside. Add 8 gr. of water to every 1lb of Isomalt. Mix to blend together. Pour the Isomalt syrup into a silpat and proceed to work with as sugar. The mixture can be reheated several times. Net Weight: 16 oz.(453.6g) Storage: Isomalt should be stored cool and dry.